Wholeroastedredsnapperwithsmokedpaprikahotgarlicsauce Recipes

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PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC



Pork Noodle Soup With Ginger and Toasted Garlic image

This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.

Provided by Alison Roman

Categories     dinner, weekday, noodles, soups and stews, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 pound ground pork
1 1/2 teaspoons red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tablespoons soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
1/2 medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

Steps:

  • Heat vegetable oil in a large, heavy-bottomed pot over medium.
  • Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
  • Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
  • Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
  • To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

WHOLE ROASTED RED SNAPPER WITH SMOKED PAPRIKA-HOT GARLIC SAUCE



Whole Roasted Red Snapper With Smoked Paprika-Hot Garlic Sauce image

Make and share this Whole Roasted Red Snapper With Smoked Paprika-Hot Garlic Sauce recipe from Food.com.

Provided by spatchcock

Categories     < 60 Mins

Time 50m

Yield 10 serving(s)

Number Of Ingredients 12

fish
1 bunch parsley
1 orange, thinly sliced
1 lemon, thinly sliced
1 (4 lb) whole red snapper, scaled and gutted
olive oil
salt and pepper
1 1/2 cups pure olive oil
8 garlic cloves, peeled
1/4 cup sherry wine vinegar
2 tablespoons smoked paprika
salt

Steps:

  • Preheat oven to 450 degrees F.
  • Place herbs, oranges, and lemons in the cavity of the fish.
  • Drizzle oil over fish and season with salt and pepper.
  • Place in a roasting pan and roast until just cooked through, about 30 to 40 minutes.
  • Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish.
  • For the sauce: Place oil in small saucepan over medium heat.
  • Add garlic and cook until garlic is lightly golden brown.
  • Transfer mixture to a medium bowl, add vinegar, paprika, and salt and blend with an immersion blender until smooth.

Nutrition Facts : Calories 484.6, Fat 35.1, SaturatedFat 5, Cholesterol 67.3, Sodium 118.8, Carbohydrate 4.3, Fiber 1.4, Sugar 1.4, Protein 38

CRISP RED SNAPPER WITH RAGOUT OF POTATOES, ONIONS, ARTICHOKES, AND GREEN OLIVES WITH SAUCE VIERGE



Crisp Red Snapper with Ragout of Potatoes, Onions, Artichokes, and Green Olives with Sauce Vierge image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

4 (7-ounce) snapper fillets, skin on, scaled
3 tablespoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil
12 fingerling potatoes or small new potatoes
12 cipollini onions, roasted, peeled, and halved
12 artichoke hearts, cooked and quartered
24 green olives, pitted
1/2 cup chicken stock
Salt and freshly ground black pepper
1 lemon
3 cloves garlic, chopped
2 tomatoes, peeled, seeded, and diced small
1/2 cup parsley leaves
2 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • For the Fish: Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.
  • For the Ragout: In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.
  • Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.
  • Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.

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